Lasagna

This classic homemade lasagna features a rich, slow-simmered beef sauce layered with creamy ricotta filling, tender noodles, and plenty of melted mozzarella. It’s hearty, comforting, and perfect for family dinners or special gatherings.

Course Dinner, Main Course

Cuisine American, Italian

Keyword baked pasta, beef lasagna, classic lasagna recipe, comfort food, homemade lasagna,, Italian dinner, lasagna

Prep Time 25

Cook Time 1 35

Total Time 2

Servings

Calories 725kcal

Equipment

Large high-sided skillet or Dutch oven
Wooden Spoon
mixing bowl
9x13-inch baking dish
Aluminum foil
Measuring cups and spoons
Knife and cutting board

Ingredients

For the Sauce

2 tablespoons olive oil
3 cloves garlic minced
1 cup onion small diced
1/2 cup carrots small diced
1/2 cup celery small diced
2 pounds ground beef
1/2 cup red wine
2 28-ounce cans crushed fire-roasted tomatoes
1 cup beef broth
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
2 tablespoons heavy cream

For the Cheese Mixture

15 ounces whole milk ricotta cheese
1 large egg beaten
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese

For Assembly

9 ounces lasagna noodles fresh or no-boil
12 ounces shredded mozzarella cheese
Olive oil for greasing pan

Instructions

Make the Sauce

Heat olive oil in a large high-sided skillet or Dutch oven over medium heat.
Add garlic, onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Add ground beef and cook until browned. Drain excess fat if needed.
Pour in red wine and bring to a boil, allowing it to reduce slightly.
Stir in crushed tomatoes, beef broth, salt, pepper, Italian seasoning, and red pepper flakes.
Add heavy cream and bring to a gentle boil.
Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

Make the Cheese Mixture

In a medium bowl, combine ricotta, egg, dried basil, salt, pepper, and Parmesan cheese.
Mix just until combined. Do not overmix.

Assemble the Lasagna

Preheat oven to 350°F.
Lightly brush olive oil on the bottom of a 9x13-inch baking dish.
Spread a thin layer of sauce on the bottom of the dish.
Add a layer of lasagna noodles.
Spread a layer of the ricotta mixture over noodles.
Sprinkle with mozzarella cheese.
Spoon sauce over the top.
Repeat layers two more times (three total layers).

Bake

Cover with foil and bake for 35 minutes.
Remove foil and bake an additional 30 minutes, until hot and bubbly.
Let stand for 5–10 minutes before slicing and serving.

Notes

If using regular dried noodles (not no-boil), cook according to package directions before assembling.
Letting the lasagna rest before cutting helps it hold its shape.
This lasagna freezes well before or after baking.
For extra flavor, substitute half the beef with Italian sausage.

Nutrition